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Indian Spiced Chicken (Murgh Tikka Makhani)

A wonderfully tasty chicken dish, using succelent, marinated chicken drumsticks - this is mild in flavour, but the cashews, cardamoms and honey really give the sauce a lovely sweetness. It is a simply divine dish. You can use Tikka Masala Spice Paste instead of Tandoori if that's what you have handy.

2 out of 3 Difficulty
1 out of 3 spice levels Mild
1 hour Preparation

Ingredients

Serves 4 people

  • 8 chicken drumsticks, skinned
  • 4 tbsp Patak's Tandoori Spice Paste
  • 1 tbsp plain natural yogurt

For the sauce:

  • 4-5 green cardamom pods
  • 2 tbsp chopped cashew nuts
  • 8 medium tomatoes, halved
  • 2 bay leaves
  • 50g butter
  • 1 tsp ground cardamom
  • 1/2 tsp dried fenugreek leaves (optional)
  • 1 tsp honey
  • 75ml single cream

Method

  1. Make two deep cuts in each drumstick. Mix the Patak's Tandoori Spice Paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours or overnight.
  2. Preheat the oven to 190°C / fan 170°C / gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
  3. Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and out the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
  4. Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot.
  • Serves 4 people

    • 8 chicken drumsticks, skinned
    • 4 tbsp Patak's Tandoori Spice Paste
    • 1 tbsp plain natural yogurt

    For the sauce:

    • 4-5 green cardamom pods
    • 2 tbsp chopped cashew nuts
    • 8 medium tomatoes, halved
    • 2 bay leaves
    • 50g butter
    • 1 tsp ground cardamom
    • 1/2 tsp dried fenugreek leaves (optional)
    • 1 tsp honey
    • 75ml single cream
    1. Make two deep cuts in each drumstick. Mix the Patak's Tandoori Spice Paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours or overnight.
    2. Preheat the oven to 190°C / fan 170°C / gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
    3. Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and out the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
    4. Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot.